John Hayes

Associate Professor of Food Science

John Hayes

Research Summary

Psychophysics of taste and flavor perception; role of genetic variation on food preferences

Graduate Students

Huck Affiliations


Publication Tags

Phenotype Food Propylthiouracil Vegetables Particle Size Capsaicin Milk Odors Beverages Single Nucleotide Polymorphism Smell Genes Non Nutritive Sweeteners Sweetening Agents Salts Genotype Research Testing Sodium Eating Tongue Pleasure Alcohols Crowdsourcing Body Mass Index

Most Recent Papers

Associations of olfactory dysfunction with anthropometric and cardiometabolic measures

Samantha Gallo, Laura Byham-Gray, Valerie B. Duffy, Howard J. Hoffman, John E. Hayes, Shristi Rawal, 2020, Physiology and Behavior

Oral somatosensatory acuity is related to particle size perception in chocolate

Scott P. Breen, Nicole Michele Etter, Gregory Ray Ziegler, John E. Hayes, 2019, Scientific reports on p. 7437

Vanillin modifies affective responses to but not burning sensations from ethanol in mixtures

Jessica M. Gaby, Allison N. Baker, John E. Hayes, 2019, Physiology and Behavior

Regional variation of bitter taste and aftertaste in humans

Molly J. Higgins, John E. Hayes, 2019, Chemical senses on p. 721-732

Evaluation of Sweetener Synergy in Humans by Isobole Analyses

M. Michelle Reyes, Stephen A. Gravina, John E. Hayes, 2019, Chemical senses on p. 571-582

Demonstrating cross-modal enhancement in a real food with a modified ABX test

Gloria Wang, Alyssa J. Bakke, John E. Hayes, Helene Hopfer, 2019, Food Quality and Preference on p. 206-213

Exploring variability in detection thresholds of microparticles through participant characteristics

Marco Santagiuliana, Inés Sampedro Marigómez, Layla Broers, John E. Hayes, Betina Piqueras-Fiszman, Elke Scholten, Markus Stieger, 2019, Food and Function on p. 5386-5397

Putting out the fire – Efficacy of common beverages in reducing oral burn from capsaicin

Alissa A. Nolden, Gabrielle Lenart, John E. Hayes, 2019, Physiology and Behavior

Using Herbs and Spices to Increase Vegetable Intake Among Rural Adolescents

Juliana R. Fritts, Maria A. Bermudez, Rebecca L. Hargrove, Laurie Alla, Clara Fort, Qihan Liang, Terri L. Cravener, Barbara Jean Rolls, Christopher R. D'Adamo, John E. Hayes, Kathleen Loralee Keller, 2019, Journal of Nutrition Education and Behavior on p. 806-816.e1

Rejection of labrusca-type aromas in wine differs by wine expertise and geographic region

Demetra M. Perry, Nadia K. Byrnes, Hildegarde Heymann, John E. Hayes, 2019, Food Quality and Preference on p. 147-154

Most-Cited Papers

Allelic variation in TAS2R bitter receptor genes associates with variation in sensations from and ingestive behaviors toward common bitter beverages in adults

John E. Hayes, Margaret R. Wallace, Valerie S. Knopik, Deborah M. Herbstman, Linda M. Bartoshuk, Valerie B. Duffy, 2011, Chemical senses on p. 311-319

Explaining variability in sodium intake through oral sensory phenotype, salt sensation and liking

John E. Hayes, Bridget S. Sullivan, Valerie B. Duffy, 2010, Physiology and Behavior on p. 369-380

Vegetable intake in college-aged adults is explained by oral sensory phenotypes and TAS2R38 genotype

Valerie B. Duffy, John E. Hayes, Andrew C. Davidson, Judith R. Kidd, Kenneth K. Kidd, Linda M. Bartoshuk, 2010, Chemosensory Perception on p. 137-148

The Relationships Between Common Measurements of Taste Function

Jordannah Webb, Dieuwerke P. Bolhuis, Sara Cicerale, John E. Hayes, Russell Keast, 2015, Chemosensory Perception on p. 11-18

Personality factors predict spicy food liking and intake

Nadia K. Byrnes, John E. Hayes, 2013, Food Quality and Preference on p. 213-221

Two decades of supertasting

John E. Hayes, Russell S.J. Keast, 2011, Physiology and Behavior on p. 1072-1074

Direct comparison of the generalized visual analog scale (gVAS) and general labeled magnitude scale (gLMS)

John E. Hayes, Alissa L. Allen, Samantha M. Bennett, 2013, Food Quality and Preference on p. 36-44

Crowdsourcing taste research

Nicole L. Garneau, Tiffany M. Nuessle, Meghan M. Sloan, Stephanie A. Santorico, Bridget C. Coughlin, John E. Hayes, 2014, Frontiers in Integrative Neuroscience

Masking vegetable bitterness to improve palatability depends on vegetable type and taste phenotype

Mastaneh Sharafi, John E. Hayes, Valerie B. Duffy, 2013, Chemosensory Perception on p. 8-19

Bitterness of the non-nutritive sweetener acesulfame potassium varies with polymorphisms in TAS2R9 and TAS2R31

Alissa L. Allen, John E. McGeary, Valerie S. Knopik, John E. Hayes, 2013, Chemical senses on p. 379-389

News Articles Featuring John Hayes

Consumers can distinguish between bitter tastes in beer -- doesn’t alter liking

Although most beer consumers can distinguish between different bitter tastes in beer, this does not appear to influence which beer they like. It seems they just like beer, regardless of the source of the bitterness.

COVID-19, smell and taste – how is COVID-19 different from other respiratory diseases?

In March 2020, Google searches for phrases like “can’t taste food” or “why can’t I smell” spiked around the world, particularly in areas where COVID-19 hit hardest. Still, many of us have experienced a temporary change in the flavor of our food with a common cold or the flu (influenza). So, is COVID-19 – the disease caused by the SARS-CoV-2 virus – somehow special in the way it affects smell and taste?

Spicy foods burning your mouth? Penn State researchers have a fix

Got that mouth burn from eating spicy wings or adding too much sriracha sauce? Now there is a cure.

Best Drinks To Reduce Burn From Spicy Foods

Spicy food is one of the top choices of some people. That hot sensation adds to the thrill of eating your favorite food and having fun with friends. However, some may get overwhelmed and find their food being “too hot!” What was supposedly a fun dinner turned into a disaster because of the unexpected burn.

Milk: Best drink to reduce burn from chili peppers

People who order their Buffalo wings especially spicy and sometimes find them to be too "hot," should choose milk to reduce the burn, according to Penn State researchers, who also suggest it does not matter if it is whole or skim.